White Pecan Fudge - cooking recipe

Ingredients

1 tablespoon butter, divided
1/2 cup butter, divided
2 1/2 cups miniature marshmallows
2 1/4 cups sugar
1 cup heavy whipping cream
16 (1 ounce) white chocolate baking squares, cut into small pieces
2 teaspoons vanilla extract
2 cups chopped pecans

Preparation

Line a 9 inch square pan with foil. Grease the foil with 1/2 tablespoon butter and set aside. Butter the sides of a large, heavy sauce pan with 1/2 tablespoon butter. Cut remaining butter into small pieces and place in a large heat-proof bowl; add marshmallows and set aside.
In the buttered saucepan, combine sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Cover and cook for 2 minutes to dissolve any sugar crystals. Uncover; cook over medium heat, without stirring, until a candy thermometer reads 234(soft ball stage).
Remove from heat. Pour over butter and marshmallows; stir until melted. Add the chocolate. Continue stirring until mixture is smooth. Stir in vanilla and nuts. Pour into prepared pan. Refrigerate until firm. Lift out of pan; remove foil and cut into 1 inch squares. Store in airtight container at room temperature.